If you like chocolate, this gluten free chocolate brownie pie is just for you. It's like a rich fudgy brownie combined with a decadent pecan pie. With a deep chocolate filling, crisp chopped nuts, and a soft flaky gluten free crust, this pie deserves to be on your holiday table!
This is possibly my favorite pie ever - bold statement, I know. But as a chocoholic, this gluten free chocolate pie is for sure my kinda pie. I mean I love brownies...like LOVE brownies. Being knee deep in pie season I thought, why not combine the two and make a pecan brownie pie?? Yes, it is as delicious as it sounds.
- Made gluten free, dairy free, and paleo friendly
- Sturdy and crispy gluten free pie crust
- Packed with chocolate flavor
- Perfect for the holiday season
- Can be made with store bought pie crust
Ingredients and notes
- Almond flour- Used in both the pie crust and the filling. I have a very detailed post here that shows you just how to make a gluten free pie crust with almond flour.
- Tapioca flour - Also used in the pie crust. This helps to make the pie dough pliable. Swap with arrowroot starch if needed.
- Dark chocolate - The base of the brownie filling. This is my favorite baking chocolate - it's paleo-friendly and vegan too. Feel free to use semi-sweet chocolate to make this pie less rich.
- Coconut oil - Gives the brownie filling that unbelievable fudgy texture. It's also used in the pie crust and needs to be solid to make the dough. Substitute with butter or vegan butter if needed.
- Pecans - Like little hidden gems inside the pie! Substitute with any type of nut or omit entirely if desired.
Step by step directions
This is one of the easiest homemade pies to make. If making the crust yourself, you will need a food processor or mixer for the dough, a rolling pin, and a 9 inch pie pan. For the brownie filling, you need a mixing bowl and hand mixer or a stand mixer and a pot to melt the chocolate.
Step 1 : Make the pie crust
This recipe calls for my homemade gluten free pie crust. However, if you have your own, feel free to use that as well!
This pie crust is almond flour based and made with only a few ingredients but it can be finicky so make sure to follow the directions closely.
Pulse the flours in the processor to mix well then add the cold coconut oil. I like to measure out the coconut oil beforehand and place it in the fridge to chill it for 15 minutes before I start making the pie.
After you have pulsed the coconut oil into the flours, there should be small pieces of dough. Turn the processor on and pour in the cold water and maple syrup. A large ball of dough should form. It will be soft and sticky.
Roll out the dough on a piece of parchment paper sprinkled with extra tapioca flour. Flip the pie pan upside down and hold it over the rolled out dough to make sure it's big enough to cover the entire pan. There should be about 2 inches of extra dough around the outer edge of the pan when you hold it upside down (this is for the edges of the pan).
Once it's rolled out and large enough to cover the pie pan, flip the dough into the pie dish quickly. The dough will break in some places but that's okay - just push it back together with your fingers.
Then use a fork to poke a few holes into the bottom of the pie crust and on the edges. This gives any air bubbles a place to escape in the oven.
Step 2 : Mix the wet filling ingredients
For the brownie filling, start by whisking together the eggs, coconut sugar, and vanilla until nice and creamy. This can be done with a stiff whisk, with a hand mixer, or in a stand mixer. Whisk really well so coconut sugar almost dissolved into the mixture.
Whisking well is what gives the brownie filling a nice crinkly top layer so make sure to beat well.
Then pour in the melted dark chocolate and mix well to incorporate.
Step 3 : Fold in the dry filling ingredients
Add the almond flour and cacao powder and stir until no flour clumps remain. Don't over mix this step. The batter will be fairly thick which is food - that's what makes it nice and fudgy.
Fold the chopped pecans into the batter.
Step 4 : Assemble and bake
Pour the brownie batter into the pie crust. Jiggle the pie pan a few times to even out the filling as much as possible.
Bake in the oven until set. To check if it' done, insert. toothpick into the center of the pie - if it comes out clean then the pie is done. If there is batter on the toothpick it needs a little more time in the oven.
Let cool completely before serving.
How to serve
Let the pie cool before serving. This pie is one of those that is great to make the day before the holiday and it's delicious the next day. We do this for Thanksgiving and make the pie Wednesday so on Thursday the oven space is reserved for turkey and all the casseroles and veggies.
When ready to serve, use a sharp knife to cut into pieces. A little disclaimer - this is a pretty rich and chocolaty pie so a smaller slice goes along way. Top each slice with vanilla ice cream or whipped coconut cream which pair great with this gluten free chocolate pie.
To get clean edges, wipe off the knife after each cut. You can also run the knife under warm water to heat it up a bit before cutting. Just wipe the knife with a kitchen towel to remove the excess water before cutting the pie.
- Don't forget to poke a few holes in the bottom of your pie crust with a fork. This allows any air bubbles to escape in the oven. Without the holes, pockets of air could form and create cracks in your crust.
- Use high-quality chocolate. Because this is a very chocolaty pie, high-quality chocolate is a must! This brand is one of my favorites.
- This pie stores quite well and can be made ahead of time, freeing up the oven which is crucial for holiday meals. Simply bake the pie as directed and allow it to cool completely before wrapping it in plastic wrap or storing in an airtight container. It will keep for 3 - 5 days out on the counter.
- Let the pie cool before slicing it. Because the filling has some serious fudgy factor, it needs to cool down in order to set. I recommend letting it cool for at least an hour before cutting it.
Frequently asked questions
Traditional pecan pie goes usually have gluten in the pie crust. This homemade pie crust is made with almond flour and naturally gluten free.
Yes you can use a premade pie crust to make this recipe a little easier. Here is a gluten free 9 inch pie crust.
Yes, when made with dairy free chocolate this pie is free of dairy. I recommend this vegan chocolate brand and Trander Joes also has gluten free and dairy free 72% dark chocolate chips.
Want more chocolate? You'll love these recipes!
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Gluten free Dark Chocolate Brownie Pecan Pie
- Preheat oven to 350 F. Prepare the crust as directed in this post.
- Melt the chocolate and coconut oil until smooth; set aside to cool.
- In a stand-mixer or in a large bowl, beat the eggs, coconut sugar, and vanilla together until creamy in texture and almost double in size. Add the melted chocolate and mix well to incorporate.
- Add in the almond flour and cacao powder until no flour clumps remain. Fold in the chopped pecans and sea salt flakes.
- Pour the batter into the prepared pie crust (make sure you have poked holes in the bottom so air bubbles have a place to escape in the oven) and bake for 30 - 35 minutes*. The crust should be a golden brown color and the brownie filling set (it will continue to bake once removed from the oven).Check to make sure it's done by inserting a toothpick into the center of the pie - if the toothpick comes out clean it's done, if there is some chocolate on it then it needs a few more minutes in the oven.
- Let pie cool down before serving. This allows the pie to set. When ready to serve, sprinkle a little extra sea salt flakes over top followed by a scoop or two of vanilla ice cream and enjoy!